Instructions for Cooking Taylor’s Pork Roll-Taylor’s Ham on a stove, a grill, even a microwave:

Split only enough of the burlap casing and plastic to be able to roll the case down and cut off as much as you want for one sitting. Cutting too far down could dry out your pork roll, even when you wrap it up to put back in the fridge. Plus, it doesn’t look as cool as the Taylor or Trenton pork roll should. The casing is part of the mystique, which is why buying it in little cardboard boxes kills the true Taylor Ham™® experience. (So they say!)

How you slice it depends on your preference. Some people like it paper thin, and cook it in a frying pan till it’s crispy. Some people cut it thick, and barely warm it up. (Kate of www.jerseyporkroll.com, prefers paper thin slices of well-cooked pork roll.)

Cut little notches, or slices around the edges; 4 cuts should do it. This keeps the slice from curling up when you cook it.
It should look like this right before it hits the frying pan!

Here in Jersey breakfast can consist of a cup of coffee and a buttered hard roll, but real Jersey Boys and Jersey Girls know what a “Triple Bypass Sandwich,” is– Taylor Ham, Egg and Cheese on a Hard Roll.

Spray a quiche baking dish with oil and pour mixture in. Sprinkle the Taylor Ham evenly on the top and then add the grated cheese over the top. Bake for 50 minutes or until the center springs back to the touch or a knife comes out clean.

Cook Taylor Ham until crispy
Cube sliced bread or measure out stuffing cubes.
In a large bowl, beat eggs, stir in milk, and cheese. Add salt and pepper to taste. Blend Taylor Ham and bread into egg mixture. Pour mixture into a greased or sprayed quiche dish or square baking pan, cover, and refrigerate for several hours.

Ready to Use

Preheat oven to 375 degrees
Bake uncovered for 30 minutes
Use cake tester or knife to check if the center is done

Serving Suggestions
If don’t have much time in the morning to prepare breakfast, this recipe works well because it is prepared the night before.

Combine the pork roll, eggs, cheese, onion, and anything else you want to try in there except the mayo, into a food processor, or finely chop and thoroughly mix the ingredients. Then stir in enough of the Miracle Whip or mayonnaise to hold it together. Form into patties or spoon onto the bottom half of a roll or bun and place under a broiler or on a grill.

Broil for several minutes and top with more cheese, bacon, onion or whatever your preference is. Much more flavor than in any old hamburger.

Spread warm margarine on one side of each slice of bread
Place above ingredients in layersBrown on one side, flip and brown other site until cheese is completely melted. Press lightly with a spatula while cooking.
Try this recipe as an open faced sandwich with olives, onions, or any other pizza topping.

Better than pepperoni, no heart-burn! Make your own or buy a frozen pizza. Slice Taylor Ham™® or pork roll very thin and place it on pizza just like you would slices of mushrooms, sausage, or meatballs. It’s better to cut it in strips after you cut it in round slices so it cuts better when you go through the pizza with a wheel cutter. We’re not kidding; it is excellent!

Grill the Taylor Ham and the bacon.
Add cheese to the Taylor Ham.
Add the mayo, honey mustard, and tomato to a toasted sub roll.
Add the meat and cheese to the roll.
Top it off with lettuce, salt and pepper to taste.

Cover the entire bottom of pan with oil and heat. Add the tortilla, cheese, vegetables, then pork roll.
Cook until the tortilla is browned evenly.
Fold the shell in half and move to a baking pan.
Drizzle tomato sauce on top then sprinkle with cheese.
Bake at 375 degrees until cheese is melted and the tortilla shell is brown on edges.

Cover the entire bottom of pan with oil and heat. Add the tortilla, cheese, vegetables, then pork roll.
Cook until the tortilla is browned evenly.
Fold the shell in half and move to a baking pan.
Drizzle tomato sauce on top then sprinkle with cheese.
Bake at 375 degrees until cheese is melted and the tortilla shell is brown on edges.